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You can make this broth up to three days ahead.Yields about 3-1/2 cups.
ingredients
Turkey neck, tail, gizzard, and heart
2 Tbs. vegetable oil
1 large onion, peeled and cut into 2-inch pieces
1/2 tsp. kosher salt
1 small carrot, peeled and cut into 2-inch pieces
1 rib celery, cut into 2-inch pieces
1 bay leaf
2 large sprigs each fresh thyme and parsley
10 black peppercorns
how to make
Chop the neck into three or four pieces with a cleaver; chop the gizzard in half. Heat the oil in a large (at least 3-qt.) saucepan over medium-low heat. Add the neck, tail, gizzard, heart, onion, and salt. Stir to coat with oil, cover, and cook gently for 20 minutes, stirring occasionally; the meat will release lots of juices. Add 4 cups cold water, the carrot, celery, herbs, and peppercorns. Bring to a boil over medium-high heat, cover, and simmer gently until the broth is flavorful, about 45 minutes. Strain the broth, cool, and, if using right away, remove and discard the fat. If making ahead, refrigerate the broth and discard the solidified fat before using.
From Fine Cooking 67, pp. 76
